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Product description

UMAi Dry® is National Restaurant Association 2011 award winning technology that produces amazing dry aged steak results in an ordinary household refrigerator safely, cleanly and effortlessly. Now this solution is available to everyone. Specially formulated membrane bag allows moisture and oxygen to transfer and eliminates the mess, mold and odors that are typical for open air dry aging process. This product has been sold for more than 6 years by UMAi Dry® with thousands of satisfied customers. This kit comes with: Vacuum Sealer to apply the bags, an assortment of bags for typical boneless ribeye, striploin (NY strip) and smaller roast bags, as well as vacuum storage bags for preserving your dry aged steaks in the fridge or freezer. This kit comes with complete set of instructions for dry aging as well as special adapters for use with the vacuum sealer. Dry Aging is easy and yields incredible tasting steaks that are served only in the most upscale establishments. Check out the prices of dry aged steaks and you will see that this process is well worth it. Just like a fine wine, beef must be aged to get the best flavor, dry aging is the only way to get true gourmet steaks.

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This was the Worst/Best gift ever!!My husband absolutely luvs this thing.Most of my fridge is full of aging steak.He just reordered more bags so he can but more steak. We have already eaten 15 lbs worth of steak! He is driving me crazy. But he luvs it so i cant complain.ThanksKizzy Price

Works very well , the instructions are pretty easy to follow and the videos help as well . I have done two New York strips so far . The first for 21 days and the second for 28 days . I would recommend twenty eight days. I own a restaurant , sold out of them quickly and the customers were satisfied.

Currently dry aging 3 batches of prime ribeye. This kit comes with nice, color photo instructions but yet it is still confusing as the language and sequences can be a bit odd.

I just opened up a 21 days old batch and trimmed all the outer part and it turned out to be ok! The flavor is decent, but it was not creamy melt in your mouth-ish soft like I like. But that's probably just because it is a cheap cut.. Lol. Need more testing, more steak and more tasting. Lol

Have used this dry age system for beef roasts and steaks, also for pork (fresh ham) to make prosciutto. This system produces fantastic results! The meats are as good as any you will find at fine restaurants. The system pays for itself in no time buy converting reasonably priced meat into expensive gourmet masterpieces! Highly recommend!